Preheat oven to 400 degrees. Place clean potatoes rubbed with olive oil on a baking sheet and bake for 1 hour or until done (to test for doneness, use the tip of a sharp knife).

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop flesh into a large bowl, leaving a ¼ inch border of flesh so the skin holds its shape, save skins.

To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions. Mix with a hand mixer until well blended and creamy. Spoon or pipe the mixture into the potato skins.

Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.